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Lamb Sliders with Gruyere Pimento Cheese

Makes 8 Servings

The choice of ingredients here is what transforms a would-be basic slider into a standout dish. Opting for ground lamb instead of beef offers a more complex and earthy flavor that plays well with the nutty quality of the gruyere.

Preparation Method

Make the pimento cheese:
In the bowl of a food processor fitted with a chopping/mixing blade, add the cheeses, mayonnaise, pimentos, paprika and hot sauce. Process until blended.  Remove to a bowl and refrigerate until serving. Can be made and stored in the refrigerator ahead of time.

Preheat the griddle to 425°F.

Make the lamb sliders:
Form the ground lamb into 8 patties, about 2 inches across, and season both sides with kosher salt.

Butter the top and bottoms of the brioche slider buns and place them on the griddle to toast for 2 minutes. Remove to a platter. Add one piece of lettuce to the bottom of the buns, grilled side up. Set aside.

Add bacon fat to the griddle and spread evenly. Place the 8 burgers on the griddle and cook for 3-4 minutes per side for medium-rare. Remove to a plate and let rest for 5 minutes.

Place each burger on top of the lettuce on buns.

Using a small scoop, add pimento cheese to the top of each burger. Place the top of the bun, grilled side down and slightly askew. Garnish with flat leaf parsley.

Pro Tip - Using bacon fat and high heat give the burgers a beautiful crust that deepens flavors.

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